1/4 cup butter
1 small onion, diced finely
2-3 stalks celery, diced finely
1/4 cup flour
4 cups chicken stock
12 oz. (3/4 lb.) of Brie cheese with the rind, cubed.
1/2 cup whole milk or half-and-half
salt and pepper to taste
Melt the butter over medium heat in a large saucepan. Add the onions and celery and cook the onions until they become translucent).
Whisk in flour while continuously stirring, cook for 3 minutes. Gradually whisk in chicken stock. Let soup simmer for 10-15 minutes or until celery is tender. Gently stir in Brie cheese and allow it to melt for around 5 minutes.
Pour soup into a blender (fill only to half full at a time). Puree until smooth and pour into a clean pot.
Heat the soup to almost simmering on medium-low heat. Stir in the milk or half-and-half. Season with salt and pepper. Serve with French bread or a baguette.
I found this recipe on Mugglenet's recipe page, and this one actually seemed legit. It turned out to be amazing. I will keep going through their recipes and post the good ones here.
I want to mention that it is important that you keep the rind with the rest of the cheese when you cube it. The rind is edible, and it contributes to the soup's flavor. When you are melting the brie, the rind will not melt, hence the blender. Then you can get that creamy, smooth, rich soup.
I served this soup with french bread and it was simply divine. The recipe also came with a baguette recipe, but I have yet to try it. I will post it here when I try it and if it is any good.